These quick and easy muffins combine protein-rich cottage cheese and hearty oats, making them a perfect solution for busy mornings. Enjoy them on their own, with your favorite spread, or as part of a complete breakfast alongside fresh fruit and coffee.
Ingredients:
1 cup (226 grams) plain cottage cheese
1¼ cups (125 grams) rolled oats
2 large eggs
2 tablespoons pure maple syrup
2 teaspoons vanilla extract
2 teaspoons baking powder
2 teaspoons ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
¼ cup plus 2 tablespoons (90 grams) mini chocolate chips
Directions:
Preheat the oven to 350°F (175°C). Line a muffin tin with silicone liners or grease a nonstick muffin tin to prevent sticking.
In a blender, combine the cottage cheese, rolled oats, eggs, maple syrup, vanilla extract, baking powder, cinnamon, nutmeg, and salt. Blend until smooth, about 30 seconds, being careful not to over-blend.
Stir in most of the mini chocolate chips, reserving about 1 tablespoon for topping. Let the batter sit for 5 minutes to thicken slightly.
Using a cookie scoop or about 2½ tablespoons of batter, fill 9 muffin cups. Sprinkle the remaining chocolate chips on top of each muffin.
Bake for 22-25 minutes, or until the tops are golden brown. Allow the muffins to cool in the tin for a couple of minutes before removing.
Prep Time: 10-15 minutes | Cooking Time: 22-25 minutes | Total Time: 32-40 minutes
Kcal: Approximately 160-170 kcal per muffin | Servings: 9 muffins
Simple Cottage Cheese Oatmeal Blender Muffins
- Total Time: 32-40 minutes
- Yield: 9 muffins
- Diet: Gluten Free
Description
These Simple Cottage Cheese Oatmeal Blender Muffins are a healthy, protein-packed option for busy mornings. Made with wholesome ingredients like cottage cheese, rolled oats, and a touch of maple syrup, these muffins are naturally sweetened and easy to whip up in a blender. They’re soft, moist, and perfect as a grab-and-go breakfast or snack.
Ingredients
- 1 cup (226 grams) plain cottage cheese
- 1¼ cups (125 grams) rolled oats
- 2 large eggs
- 2 tablespoons pure maple syrup
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- ¼ cup + 2 tablespoons (90 grams) mini chocolate chips
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with silicone liners or grease a nonstick muffin tin.
- In a blender, combine cottage cheese, rolled oats, eggs, maple syrup, vanilla extract, baking powder, cinnamon, nutmeg, and salt. Blend until smooth (about 30 seconds), avoiding over-blending.
- Stir in most of the mini chocolate chips, saving about 1 tablespoon for topping. Let the batter sit for 5 minutes to thicken.
- Divide batter evenly among 9 muffin cups using a cookie scoop (about 2½ tablespoons per cup). Top with reserved chocolate chips.
- Bake for 22-25 minutes, until tops are golden brown. Cool in the tin for 2 minutes before removing.
Notes
- These muffins are naturally gluten-free if you use certified gluten-free oats.
- For added flavor, try mixing in chopped nuts or dried fruit.
- Store leftovers in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 10-15 minutes
- Cook Time: 22-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
